Published on November 2, 2023. Published by Megan
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Cranberry cheesecake is a rich and creamy cranberry swirled cheesecake with a classic orange infused graham cracker crust. This decadent cheesecake with cranberries is topped with a beautiful ruby hued cranberry glaze and candied cranberries. Make this cranberry topped cheesecake the next time you need a simple, stunning and celebratory dessert.
Jump to:
- Why Should You Make This Recipe
- Ingredients
- How To Make
- How To Store, Freeze, Thaw and Make Ahead
- M’s Expert Tips
- FAQs
- Other Cranberry Recipes to Try
- Cranberry Cheesecake Recipe
Why Should You Make This Recipe
I have a few cheesecake recipes on the blog that I absolutely adore. My Creme Brulee Cheesecake, Maple Mascarpone Cheesecake and Coffee Cheesecake are all incredibly delicious and creamy cheesecake recipes that are the perfect dessert to end any meal. I know you’ll love this cranberry cheesecake recipe because:
- A delightful contrast of flavors and textures. From the orange infused graham cracker crust, the swirls of tart cranberry filling inside the rich, creamy and custard like cheesecake, to the gorgeous cranberry glaze and crunchy candied cranberries, this festive cheesecake will delight all your senses.
- You love showstopper desserts. The contrast of the swirls of cranberry sauce inside the cheesecake, paired against the ruby hued cranberry glaze on top of the cheesecake and the sugar coated cranberries, this cranberry glazed cheesecake is as beautiful to look at, as it is delicious to eat.
Ingredients
This easy cranberry cheesecake recipe requires only a handful of ingredients to make and you probably already have them in your pantry and fridge! Here’s what you’ll need to make this easy orange cranberry cheesecake.
Cranberry Topping and Filling
Gather fresh or frozen cranberries, water, sugar and orange juice.
Cranberry Cheesecake
- Graham Cracker Crust Ingredients: Gather graham crackers, orange zest and melted butter.
- Cheesecake Filling Ingredients: Gather cream cheese, sugar, sour cream, heavy cream, orange juice, vanilla extract, salt and eggs.
Candied Cranberries
Gather fresh cranberries, water and sugar for the syrup and for rolling.
Substitutions
Here are my recommended ingredient substitutions to make this cranberry glazed cheesecakeif you need them.
- Graham Crackers: This is a classic crust in every cheesecake. Use any brand or type of cookie you like.
- Orange Zest: Orange and cranberry are a classic pairing. Feel free to use lemon or omit from the recipe.
- Melted Butter: This is essential to hold the cookie cracker crust together. Use salted or unsalted butter.
- Cream Cheese: This cranberry cheesecake is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this baked cheesecake recipe. I personally love using Philadelphia for all my cheesecake recipes. Mascarpone cheese would be the easiest substitute for cream cheese.
- Heavy Cream and Sour Cream: I love using a combination of both in my cheesecakes. The sour cream adds richness and a touch of tanginess. Heavy cream adds richness without the extra tangy flavor of the sour cream. Feel free to substitute one for the other if you are missing either one.
- Granulated Sugar: For an easy refined sugar free option use maple sugar.
- Orange Juice: Orange and cranberry are a classic pairing. Feel free to use lemon juice instead.
- Vanilla Extract: Use vanilla bean paste in place of the vanilla extract. The flavors will remain the same but the cheesecake will have beautiful flecks of vanilla bean in the filling.
- Salt: Just a pinch of salt rounds out the overall flavor of the cheesecake.
- Eggs: Eggs and an egg yolk hold the cheesecake filling together. The extra yolk brings a touch more richness to the cheesecake.
- Candied Cranberries: This is a completely optional topping and more for a looks than anything else, but for most festive cheesecake, candied cranberries really take it over the top. Feel free to omit.
How To Make
Learn how to make cranberry cheesecake in a few easy steps.
Prepare the sauce and crust
- Make the cranberry sauce filling and topping by adding cranberries, water, sugar and orange juice into a medium pot. Cook over medium heat for 10 - 15 or until the cranberries begin to pop. Strain the cranberry sauce through a fine mesh strainer. Discard any of the cranberries left in the strainer. Cool the sauce to room temperature.
- Preheat the oven to 350 F (177 C). Pour water in a small pot and place the pot on the stove. Lightly grease and line the bottom of the springform pan. If you would like, line the sides of the cheesecake pan as well. Make the graham cracker cookie crust by processing graham crackers in a food processor to mostly fine crumbs. Pulse to combine the orange zest and melted butter until the mixture clumps together. Press the graham cookie crust along the bottom of a 9” springform pan. Bake for 10 minutes. Remove the pan from the oven to cool on a cooling rack. When it is time to fill the pan with cheesecake filling, place the springform pan inside of a 10” cake pan. This takes the place of foil for the water bath. Reduce the oven temperature to 325 F (163 C).
Make the cheesecake
3. In a mixing bowl fitted with the paddle attachment beat the cream cheese on low until very smooth. Scrape the bowl as needed. On low, beat in the sugar until well combined. Scrape sides and bottom of the bowl again. The cream cheese will look smooth and more glossy. On low beat in the heavy cream, sour cream, vanilla extract, orange juice and salt until smooth and well combined. On the lowest speed, mix in the eggs, one at a time until combined. Do not mix more than is needed to fully incorporate the eggs.
- Pour the half of the creamy orange infused cheesecake filling into the prepared crust. Drop ¼ cup of cranberry sauce in teaspoon size spoonfuls onto the cheesecake filling. Swirl to gently incorporate the cranberry sauce. Repeat the with remaining cheesecake filling and an additional ¼ cup cranberry sauce. Reserve the remaining 1 cup of sauce for topping the the cheesecake after baking.Then place the cheesecake into a large roasting pan filled with very hot water.
- Carefully place the roasting pan with the cheesecake into the oven to bake for 65-75 minutes. The cheesecake is finished baking with the edges are set and the center has a jiggle similar to jello. After baking, turn the oven off, crack the oven door and leave the cheesecake to cool inside the cooling oven for 1 hour. I use a spoon to crack the oven door during this time. After 1 hour, remove the cheesecake from the oven, the water bath and the larger 10” cake pan. Place the springform pan on a cooling rack to cool the cheesecake at room temperature for 1 additional hour. Once completely cooled, pour and evenly smooth the remaining cranberry sauce over the cheesecake, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 6 hours.
Serving the Cheesecake
6. A couple of hours before serving the cheesecake, make the candied cranberries. In a small sauce pan, bring sugar and water to a simmer over medium-low heat until the sugar has dissolved, about 5-7 minutes. Pour the sugar syrup into a heat safe bowl with cleaned fresh cranberries. Allow the cranberries to soak in the warm syrup for 45 - 60 minutes. Drain the cranberries and roll in a small bowl of sugar to coat. Transfer the candied cranberries to a lined plate or baking sheet.
7. When it is time to serve, pull the cranberry cheesecake out of the fridge. Top the cheesecake with the candied cranberries in any design you prefer or simply serve them in a bowl on along side the cheesecake, slice and enjoy!
How To Store, Freeze, Thaw and Make Ahead
- Store: Keep this cranberry cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
- Freeze: Wrap the entire baked cheesecake in plastic wrap and foil. Store it in the freezer for up to 2 months. Alternatively, slice the cheesecake into pieces, wrap in plastic warp and store in an airtight and freezer safe container.
- Thaw: Transfer the frozen cheesecake to the fridge to thaw overnight. Top with the candied cranberries right before serving.
- Make Ahead: The cranberry sauce can be made and stored in an airtight container in the fridge for a week and freezer for one month. The sugared cranberries can be stored at room temperature in an airtight container for up to 2 days.
M’s Expert Tips
- Plan ahead. There are several components to this cranberry cheesecake recipe. The cranberry sauce needs time to cook and cool down prior to making the cheesecake. The sugared cranberries need time to soak, roll in sugar and dry before topping the cheesecake.
- Use a 10” cake pan instead of foil. This is a foolproof way to bake the best cranberry cheesecake without worrying about preventing a soggy bottom. Check out this article from Bake From Scratch for other options to prepare a cheesecake for a water bath.
- Bring all other cold ingredients to room temperature: This allows the ingredients to mix together more evenly. Depending on the temperature of my kitchen, I pull my cream cheese and eggs out about 1 - 2 hours before starting the recipe.
- Helpful tip: If the cream cheese is still too cold to easily cream into a smooth even texture, heat up a damp dish towel in the microwave for 30 - 45 seconds. Carefully remove the towel and wrap it around the bottom of the mixing bowl. Mix the cream cheese on low. The heat from the towel will soften the cream cheese while it’s mixing.
- Go low and slow: Mix the ingredients at the lowest speed and just until they are mixed well. This is especially true after the eggs have been added.
- Give the cheesecake time to cool down properly. This is the easiest way to ensure a perfect cheesecake.
- Make sure to chill the cheesecake cake for at least 6 hours. Chilling this creamy and decadent cheesecake for less time could result in filling that isn’t properly set.
FAQs
Can cranberries be eaten raw?
Yes, cranberries can be eaten raw or cooked. However, mosy people prefer to eat them cooked or sweetened due to the natural bitterness of the cranberries.
How do you make cranberry topping for cheesecake?
The cranberry glaze or topping for this cranberry cheesecake recipe is very similar to making cranberry sauce. Simply simmer the cranberries in sugar, water and orange juice until they begin to pop. Then strain and cool the sauce.
What’s the secret to the best cheesecake?
There are a few things that make a perfect cheesecake. Make sure to use room temperature ingredients. Mix the ingredients on low. Always use a water bath. The steam helps regulate the temperature of the cheesecake filling. Allow the proper amount of time for the cheesecake to cool. Use a springform pan.
Other Cranberry Recipes to Try
- Cranberry Bread Recipe
- Cranberry Pear Crumble Tart
- Cranberry Curd Tart
If you try this Cranberry Cheesecake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Cranberry Cheesecake Recipe
Megan
Cranberry cheesecake is a rich and creamy cranberry swirled cheesecake with a classic orange infused graham cracker crust. This decadent cheesecake with cranberries is topped with a beautiful ruby hued cranberry glaze and candied cranberries. Make this cranberry topped cheesecake the next time you need a simple, stunning and celebratory dessert.
4.41 from 22 votes
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Prep Time 30 minutes mins
Cook Time 1 hour hr 5 minutes mins
Chilling Time 6 hours hrs
Total Time 7 hours hrs 35 minutes mins
Course Dessert, Holiday
Cuisine American
Servings 12 servings
Equipment
1 small sauce pan
1 mesh strainer
1 parchment paper
1 food processor or ziplock bag
1 10-inch cake pan to replace the foil for a water bath
1 stand mixer with paddle attachment or electric hand mixer with beaters
1 roasting pan
1 tea kettle or small pot (to boil water and to make the syrup)
Ingredients
Cranberry Filling and Topping
- 3 cups fresh or frozen cranberries
- 1 cup (200 g) granulated sugar
- ½ cup (118 ml) water
- 2 tablespoons (30 ml) orange juice
Graham Cracker Crust
- 2 cups crushed graham crackers 9 - 10 sheets
- 6 tablespoons (87 g) unsalted butter, melted
- 1 orange, zested
Cranberry Cheesecake
- 4 8 oz. cream cheese, room temperature1
- 1 cup (200 g) granulated sugar
- ¾ cup (180 g) sour cream, room temperature
- ¼ cup (59 ml) heavy cream, room temperature
- 1 tablespoon (15 ml) orange juice
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon salt
- 3 large eggs, room temperaure
- 1 large egg yolk, room temperature
Candied Cranberries
- ½ cup (100 g) granulated sugar
- ½ cup (118 ml) water
- 1 cup fresh cranberries
- ¼ cup (50 g) granulated sugar for rolling
Instructions
Make the Cranberry Filling and Topping
Make the cranberry sauce filling and topping by adding cranberries, water, sugar and orange juice into a medium pot. Cook over medium heat for 10 - 15 or until the cranberries begin to pop.
Strain the cranberry sauce through a fine mesh strainer. Discard any of the cranberries left in the strainer. Cool the remaining sauce to room temperature.
3 cups fresh or frozen cranberries, 1 cup (200 g) granulated sugar, ½ cup (118 ml) water, 2 tablespoons (30 ml) orange juice
Preheat the oven to 350 F (177 C). Pour water in a small pot and place the pot on the stove. Lightly grease and line the bottom of the springform pan. If you would like, line the sides of the cheesecake pan as well.
Make the Cheesecake
Make the graham cracker cookie crust by processing graham crackers in a food processor to mostly fine crumbs. Pulse to combine the orange zest and melted butter until the mixture clumps together.
Press the graham cookie crust along the bottom of a 9” springform pan. Bake for 10 minutes. Remove the pan from the oven to cool on a cooling rack.
2 cups crushed graham crackers, 6 tablespoons (87 g) unsalted butter, melted, 1 orange, zested
When it is time to fill the pan with cheesecake filling, place the springform pan inside of a 10” cake pan. This takes the place of foil for the water bath. Reduce the oven temperature to 325 F (163 C).
In a mixing bowl fitted with the paddle attachment beat the cream cheese on low until very smooth. Scrape the bowl as needed. On low, beat in the sugar until well combined. Scrape sides and bottom of the bowl again. The cream cheese will look smooth and more glossy.
4 8 oz. cream cheese, room temperature1, 1 cup (200 g) granulated sugar
On low beat in the heavy cream, sour cream, vanilla extract, orange juice and salt until smooth and well combined. On the lowest speed, mix in the eggs, one at a time until combined. Do not mix more than is needed to fully incorporate the eggs.
¾ cup (180 g) sour cream, room temperature, ¼ cup (59 ml) heavy cream, room temperature, 1 tablespoon (15 ml) orange juice, 1 teaspoon (5 ml) vanilla extract, ¼ teaspoon salt, 3 large eggs, room temperaure, 1 large egg yolk, room temperature
Pour the half of the creamy orange infused cheesecake filling into the prepared crust. Drop ¼ cup of cranberry sauce in teaspoon size spoonfuls onto the cheesecake filling. Swirl to gently incorporate the cranberry sauce. Repeat the with remaining cheesecake filling and an additional ¼ cup cranberry sauce. Reserve the remaining 1 cup of sauce for topping the cheesecake after baking.
If you haven’t done so yet, place the springform pan into a larger 10 inch cake pan. Then place the cheesecake into a large roasting pan filled with very hot water.
Bake and Cool the Cheesecake
Carefully place the roasting pan with the cheesecake into the oven to bake for 65-75 minutes. The cheesecake is finished baking with the edges are set and the center has a jiggle similar to jello.
After baking, turn the oven off, crack the oven door and leave the cheesecake to cool inside the cooling oven for 1 hour. I use a spoon to crack the oven door during this time. After 1 hour, remove the cheesecake from the oven, the water bath and the larger 10” cake pan.
Place the springform pan on a cooling rack to cool the cheesecake at room temperature for 1 additional hour. Run a butter knife along the edges to loosen any cheesecake stuck to the pan.
Once completely cooled, pour and evenly smooth the remaining cranberry sauce over the cheesecake, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 6 hours.
Assemble and Serve
A couple of hours before serving the cheesecake, make the candied cranberries. In a small sauce pan, bring sugar and water to a simmer over medium-low heat until the sugar has dissolved, about 5-7 minutes.
Pour the sugar syrup into a heat safe bowl with cleaned fresh cranberries. Allow the cranberries to soak in the warm syrup for 45 - 60 minutes.
Drain the cranberries and roll in a small bowl of sugar to coat. Transfer the candied cranberries to a lined plate or baking sheet.
½ cup (100 g) granulated sugar, ½ cup (118 ml) water, 1 cup fresh cranberries, ¼ cup (50 g) granulated sugar for rolling
When it is time to serve, pull the cranberry cheesecake out of the fridge. Top the cheesecake with the candied cranberries in any design you prefer or simply serve them in a bowl on along side the cheesecake, slice and enjoy!
Notes
Store: Keep this cranberry cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
Make Ahead: The cranberry sauce can be made and stored in an airtight container in the fridge for a week and freezer for one month. The sugared cranberries can be stored at room temperature in an airtight container for up to 2 days.
Keyword Cheesecake with Cranberries, Cranberry Cheesecake, Cranberry Cheesecake Recipe, Cranberry Glazed Cheesecake
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Reader Interactions
Comments
Dawn says
Next level! I made this for a party last night and it was a hit! I have been making cheesecake for many years. This one outshines them all! The zest in the crust……. AMAZING! This will be a goto from now on. Thank you!Reply
Megan says
Hi Dawn, I am so happy to read how much you love this cranberry cheesecake recipe. Thank you for the glowing review!
Reply
